Crustless New York-style Cheesecake

I experimented with crusted cheesecakes but found that this one is the closest to one I had in NYC.

Servings: 16

Prep Time: 20 minutes

20 minutes

Cook Time: 1 hour

1 hour

Total Time: 9 hours 20 minutes

1 hour 20 minutes

Ingredients:

1 lb

Cream Cheese, softened

1 lb

Ricotta Cheese

1½ cups

Sugar

4

Large Eggs, at room temperature

½ stick

(1/4 Cup) Unsalted Butter, melted and cooled

3 Tbsp

Flour

3 Tbsp

Cornstarch

2½ tsp

Vanilla

2 cups

Sour Cream

Directions:

Preheat oven to 325 degrees F. In a large bowl with a mixer, cream together the cream cheese, ricotta, and sugar. Beat in eggs one at a time, beating well after each addition. Add the butter, flour, cornstarch, and vanilla. Beat mixture until well combined. Fold in sour cream. Pour batter into an ungreased 9-inch springform pan and bake in the middle of the oven for 1 hour (cake will be soft in the center). Turn off the heat (don’t open the door) and let the cake stand in the oven for 2 hours. Remove cake from the oven, set it on a rack, and let it cool completely in the pan. Chill cheesecake, loosely wrapped, for at least 2 hours (preferably overnight). Remove sides of pain and transfer the cake to a cake stand or plate.